The Best Gluten-Free Cornbread (Sweet Southern!)

I’ve made this gluten-free cornbread more times than I can remember and I’ve never met someone who doesn’t like it. It’s fluffy, sweet and always a crowd-pleaser!

(PS – finely ground cornmeal and whipped egg whites and are the secret ingredients!) I hope you love it too!

If you’re making soup, chili, or stew, cornbread is an absolute must! It’s the best way to soak up the juices and complement the savory flavors of your meal.

Since traditional cornbread is made with cornmeal and all purpose flour, it’s not gluten-free. But we love sweet cornbread so much, I knew I had to come up with a recipe to accommodate Celiac disease and a gluten-free diet.

Luckily, I was able to make it happen by swapping regular flour with all purpose gluten-free flour. I also added whipped egg whites, which is a secret ingredient that truly makes this the best gluten-free cornbread recipe you’ll ever try!

Whipped egg whites make this cornbread SO light and fluffy. It’s also sweet, but not too sweet, and the perfect addition to so many meals! Or, you can eat this tasty cornbread on its own for a pseudo-dessert snack.

We make this cornbread at LEAST once a month. It’s my kids’ favorite! (Try it with this sausage lentil soup or this gluten-free chili!) And once you try it, I think it will become your favorite, too!

You also might like these recipes for gluten-free corn muffins, gluten-free corn casserole, gluten-free breadsticks and gluten-free rolls.

Ingredients You’ll Need

Dry Ingredients

Here are the dry ingredients you’ll need to make this recipe:

• Gluten-free 1:1 baking flour: Use a high-quality gluten-free 1:1 baking flour that contains xanthan gum for this recipe. This is my favorite brand. 
• Cornmeal: Be sure to use cornmeal that is labeled gluten-free. I like the fine texture of Arrowhead Mills Gluten-Free Cornmeal best for this recipe. Bob’s Red Mill yellow cornmeal has a coarser texture, but it will also work.
• Baking powder: Any brand of baking powder will work here. It’s an essential ingredient that helps make the cornbread batter rise and create a light, fluffy texture.
• Salt: Fine sea salt helps bring out the corn flavor and balance the sweetness of the sugar.
• Sugar: I like to use Domino fine granulated sugar for all of my gluten-free baking!

Wet Ingredients

Here are the wet ingredients you’ll need for this cornbread:

• Milk: Whole milk is best for this recipe, giving the cornbread a rich, creamy flavor.
• Butter: I always prefer using salted butter for gluten-free baking, since it has more depth of flavor.
• Eggs: You’ll be using FOUR eggs for this recipe. Just remember to separate the yolks from the egg whites, since you’ll be whipping the egg whites to create an ultra-fluffy cornbread batter.
• Vanilla: I love adding a bit of real vanilla extract for a little special touch to this cornbread.

How to Make Gluten-Free Cornbread

• Preheat the oven to 350ºF. Lightly grease a 9×13 baking pan with cooking spray. (You can also use a 9×9 pan if you like thicker slices!)

• In a medium bowl, combine the egg yolks, milk, vanilla, and melted butter and whisk to combine. 
• In a separate bowl, beat the egg whites until stiff peaks form. 

• In a large bowl, add the cornmeal, gluten-free flour, sugar, baking powder, and salt. Stir to evenly combine. 
• Pour the wet ingredients into the dry ingredients and mix until just combined. Using a rubber spatula, carefully fold the egg whites into the batter. 

• Pour batter into the pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
• Let cool for 10 minutes. Slice and enjoy!

Storage Instructions

Store leftover cornbread in an airtight container at room temperature for up to five days.

Nothing beats cornbread and chili! Try this gluten-free chili or this 5-ingredient chili.

Or serve this cornbread with gluten-free beef stew, instant pot lentil stew, instant pot bbq chicken and gluten-free chicken noodle soup.

Expert Tips & Tricks

• Be sure to use cornmeal that is labeled gluten-free. I like the fine texture of Arrowhead Mills Gluten-Free Cornmeal best for this recipe. Bob’s Red Mill has a coarser texture, but it will also work.
• Use a high-quality gluten-free 1:1 baking flour that contains xanthan gum for this recipe. This is my favorite brand. 
• This is a sweet cornbread, which I prefer to traditional cornbread. But if you want traditional Southern cornbread, just skip the sugar (or reduce the sugar) to make the recipe less sweet!
• Want to really take your cornbread to the next level? Top with butter and honey for a dessert-like treat!

MORE GLUTEN-FREE BAKING RECIPES

Gluten-Free Cranberry Orange Bread

Gluten-Free Pumpkin Bread

Gluten-Free Muffins (Endless Mix-ins!)

Gluten-Free Applesauce Cake

Gluten-Free Apple Cider Donuts

Easy, Gluten-Free Banana Muffins

I hope you love this recipe as much as we do! If you try this gluten-free cornbread, be sure to leave me a comment/rating below. I’d love to hear from you! 

5 from 8 votes

The Best Gluten-Free Cornbread (Sweet Southern!)

Author Erin Collins

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 10 servings

I've made this gluten-free cornbread more times than I can remember and I've never met someone who doesn't like it. It's fluffy, sweet and always a crowd-pleaser. I like to use finely ground cornmeal (linked below) for best results. I hope you love it too!

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Ingredients

WET INGREDIENTS

• ▢ 4 large eggs yolks and whites separated
• ▢ 1 cup whole milk 230 grams (or dairy-free milk)
• ▢ 1 teaspoon vanilla extract
• ▢ 3/4 cup butter melted

DRY INGREDIENTS

• ▢ 1 cup gluten-free cornmeal 170 grams
• ▢ 1 ¾ cups gluten-free 1:1 baking flour 260 grams
• ▢ 1/2-1 cup granulated sugar 100-200 grams
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon salt

Instructions 

• Preheat the oven to 350ºF. Lightly grease a 9×19 baking pan with cooking spray. (You can also use a 9×13 pan though to cornbread will be thinner.)
• In a medium bowl, combine the egg yolks, milk, vanilla, and melted butter and whisk to combine.
• In a separate bowl, beat the egg whites until stiff peaks form.
• In a large bowl, add the cornmeal, gluten-free flour, sugar, baking powder, and salt. Stir to evenly combine.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Using a rubber spatula, carefully fold the egg whites into the batter.
• Pour batter into the pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
• Let cool for 10 minutes. Slice and enjoy!

Notes

RECIPE NOTES

• • Be sure to use cornmeal that is labeled gluten-free. I like the fine texture of Arrowhead Mills Gluten-Free Cornmeal best for this recipe. Bob’s Red Mill has a coarser texture, but it will also work.
  • Use a high-quality gluten-free 1:1 baking flour that contains xanthan gum for this recipe. This is my favorite brand. 

•  

MAKE IT DAIRY-FREE: Use dairy-free milk and vegan butter. 

Nutrition

Calories: 349kcal | Carbohydrates: 37g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 382mg | Potassium: 316mg | Fiber: 3g | Sugar: 12g | Vitamin A: 560IU | Calcium: 109mg | Iron: 2mg